Toaster ovens accessories are a great source for cookware that can be used in the GSO. There are all sorts of baking pans designed for the toaster oven that are ideal for solar cooking. As most recipe followers know, the most common sized baking dish is 13-x 9- x 2-inch and will not fit in the GSO’s cooking chamber. I’ve found that the best way around that, without modifying the recipe’s quantities, is to use two 9- x 6 1/2- x 2-inch toaster oven baking dishes that can be cross stacked when they are placed on the leveling tray.
Muffin pans create another problem. Two standard 6 cups pans will not fit side by side and the muffins will rise higher than the sides of the pan during baking. To get around this obstacle I use a rack that I cannibalized from a long gone, and not missed, toaster oven of my own. Stacking two muffin pans this way is a bit of a balancing act. Since most muffins need to be baked 30 minutes or less I recommend focusing the GSO before placing the pans in the cooking chamber so you won’t have to move it during the baking time.
These muffins couldn’t be easier to make. All you need is an box of cornbread mix, a ripe banana, and milk. As the days get longer you’ll be able to enjoy them earlier each time you make them. This batch was ready by 10, just in time for a morning coffee break.
Banana Cornbread Muffins
1/2 cup mashed ripe banana
1/2 cup milk (fat free, 1%, or 2%)
1 (7 1/2 to 8 1/2 ounce) package corn muffin mix
Set Global Sun Oven out to preheat. Coat a six cup muffin pan with cooking spray.
Combine banana, milk, and mix in a medium bowl; stir until moist. Spoon batter evenly into muffin cups. Bake in until a toothpick inserted in center comes out clean, about 40 minutes.
Cool in pan.
Serve with raspberry jam.
Whenever I have some over ripe bananas I whip up a batch of these muffins. At first the combination of banana and coconut seemed odd but they come out moist and delicious.
Banana Coconut Muffins
3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1/2 cup unsalted butter, melted
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
Set Sun Oven out to preheat.
Whisk together flours, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 40 minutes. Cool muffins on a rack.
Makes 8 muffins.